Circular dichroism and infrared spectroscopic characterization of secondary structure components of protein Z during mashing and boiling processes-Reference-Cited by-同舟云学术

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Circular dichroism and infrared spectroscopic characterization of secondary structure components of protein Z during mashing and boiling processes

Published:2015-12 Issue: Volume:188 Page:201-209
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Han Yupeng,Wang Jinjing,Li Yongxian,Hang Yu,Yin Xiangsheng,Li Qi

Funder

National Innovation Fund

National Science Foundation

National High Technology Research and Development Program 863

Program of Introducing Talents of Discipline to Universities

Fundamental Research Funds for the Central Universities

Funding of State Key Laboratory of Food Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. The foaming properties of beer;Bamforth;Journal of the Institute of Brewing,1985

2. The relative significance of physics and chemistry for beer foam excellence: Theory and practice;Bamforth;Journal of the Institute of Brewing,2004

3. Infrared spectroscopy of proteins;Barth;Biochimica et Biophysica Acta (BBA) – Bioenergetics,2007

4. Proteomic identification of technologically modified proteins in malt by combination of protein fractionation using convective interaction media and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry;Bobalova;Journal of Chromatography A,2007

5. Monitoring of malting process by characterization of glycation of barley protein Z;Bobálová;European Food Research and Technology,2010

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